Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Michishita, Tomomi ^a   Akiyama, Masayuki ^b   Hirano, Yuta ^b   Ikeda, Michio ^b   Sagara, Yasuyuki ^a   Araki, Tetsuya ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

FOX4000); Artificial neural network (ANN); CharmAnalysis ); Electronic nose (E nose; Gas chromatography olfactometry (GC O; Retronasal aroma of espresso coffee; Sensory evaluation

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BRAZIL; COLOMBIA; COMPARATIVE STUDY; DISCRIMINANT ANALYSIS; ELECTRONICS; ETHIOPIA; GUATEMALA; INDONESIA; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SMELLING; STATISTICAL MODEL; TANZANIA; TASTE;

BRAZIL; COLOMBIA; DISCRIMINANT ANALYSIS; ELECTRONICS; ETHIOPIA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUATEMALA; INDONESIA; LINEAR MODELS; NEURAL NETWORKS (COMPUTER); ODORS; OLFACTORY PERCEPTION; TANZANIA; TASTE PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

COFFEA ARABICA;

EID: 78149364878     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01828.x     Document Type: Article

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